Lettuce Soup

This soup is a great way to use lettuce's outer leaves and ribs, which usually go to waste. Any kind of potato and any salad greens, including lettuce, arugula, spinach, and watercress, will work fine.

Preparation

Cook onion mixture and garlic in 2 tablespoons butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add coriander, salt, and pepper and cook, stirring, 1 minute. Stir in potato, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes.

Purée soup in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer, then whisk in remaining tablespoon butter and salt and pepper to taste.

Thank you for updatingn us with such mouth watering recipe. Earlier I used to follow this recipe -http://www.organicgarden.co.in/index.php/blog/cat/recipe/post/fruits-lettuce-salad/ along with minor innovations. I ma glad I stumbled upon this recipe of yours. This one is amazing!

I found this recipe by searching Google for "how to eat all the lettuce in your CSA," since last year much of it went to waste. I just don't care to eat that much salad. I, like others, was skeptical of lettuce soup, but based on others' reviews I gave it a shot and am SO GLAD I DID! I'm vegan, so I substituted Earth Balance for the butter. I also used Better than Buillion's vegan "chicken" stock instead of water and added about half a cup of cashews, then threw it all in the Vitamix. It is delicious! I'm super happy with it and will make it again. Thanks for a creative and tasty way to get the most out of my CSA! Rating this recipe four stars for making lettuce soup taste delicious.

I had bought WAYYY more lettuce than I could ever eat because it was beautiful! So I tried this recipe pretty much as written. Used an immersion blender as I like it a bit chunky and added a splash of half and half. Never would have believed it would be this good. I might eat the whole pot myself in one sitting. And would still be fairly low cal for a meal!

This recipe with a bit of tweaking makes a surprising and very elegant soup. I used some turkey/pork stock I had on hand, (otherwise I would have used chicken or vegetable). I added some freshly grated nutmeg to good effect, more salt and more garlic. At the table I grated some Romano cheese on top.

I would NEVER have guessed that lettuce would work in soup, but it really did. I used dried cilantro because I was out of coriander, and I stirred in a bit of cream instead of butter at the end. I served it to my mom without telling her what it was and she liked it. Then I told her it was lettuce and she said she it grossed her out. Moral: don't give away the ingredient list and people will love it.

Used spring onions from the CSA, chicken stock for the water, and added some crushed pepper, turmeric, and a little bit of fennel fronds. I also used a variety of greens including beet greens, bak choy, and kale. I tempered some plain full fat organic yogurt and added that in to make it creamy. This was reminiscent of cream of spinach soup. If I do it again, I will out the red colored greens such as the red beet greens because it made this a weird color. Used an immersion blender to puree. The soup was full of body and satisfying and just felt healthy. Also, I was tempted to add more water in the beginning but the greens really cook down so I'm glad I refrained. You could also add liquid towards the end if it's too thick. I could probably come up with a lot of variations on this soup too. Great basic recipe.

Fantastic! Great way to use up older
vegetables and herbs. I had no
coriander, so I did use fresh parsley,
rosemary, cilantro, thyme. Also added
limp broccoli. Just 1/8 t red pepper
added alot. Needed one more cup of water
or broth.

Very tasty for a cold autumn day. I didn't have high expectations because I usually only eat lettuce in a salad or sandwich. However, I did enjoy this soup. I made no modification other than not peeling the potatoes and being very loose with measurements. And I served with a generous amount of parmasan cheese.

The fact that this soup is so good is just plain nutty. I added a pinch of saffron, a tsp of anchovy paste (probably not enough to add a lot of flavor) and used white pepper instead of black pepper. I'm not a salt person, but make sure to use enough salt. It's reminiscent of a potato leek soup. Very yummy, very easy and great way to get rid mof CSA lettuce... Especially if you don't love salads! Can't wait to eat more leftovers tomorrow!

This was surprisingly wonderful. A
great way to use CSA lettuce. I
used a very dark green romaine-type
lettuce. Only made half the recipe
since I live alone. I added a
celery stalk and 1/4 cup of
portabello mushrooms and used olive
oil instead of butter. I sprinkled
feta cheese on it. The next day I
added leftover red, black, & wild
rice to it.

Great soup, I doctored it with more garlic, red pepper flakes, onion powder. Couldn't get it to puree smoothly in the blender, any suggestions? It ended up looking like parsley speckled soup. Did I not cook the lettuce enough?

It was a little
bland, so I fried up
some bacon, added a
few splashes of
white wine vinegar,
dried onion,
chipotle pepper
powder, red pepper flakes, dried
raisins, celery
salt, and sea salt.
Spiced it right up.

Excellent soup, came together quickly. I subbed olive oil for butter, used half green onions and half regular onions and romaine for the lettuce. added a couple of red pepper flakes for a little heat and pureed it with an immersion blender. I will make this again

I have to say I was very surprised by
this recipe. My husband who is
somewhat picky liked this enough to
finish all the leftovers in the
fridge, and that is saying something.
I use this recipe to finish up the
rest of the lettuce from our
Community supported Agriculture
veggie delivery, since we usually get
a lot of lettuce and the hubby hates
salad, it is perfect.

Very nice subtle flavor. We don't eat a lot of butter, so the only butter I used was the last tablespoon to finish it. Used olive oil at the beginning; otherwise, left everything as is. As a main course this was exactly enough for 2 people. Will be making it again!

Very nice soup base. I used chicken stock and stirred in some crumbled goat cheese at the end for a slight twist. I also swirled the bowls with a dash of Tapatio for a little kick. That seemed to work well. As others have said, this is one you can play with and it's hard to go wrong.